The European Week for Waste Reduction (17-25 November 2018) is a reminder of the role of the Food Service industry in the protection of our environment and more importantly an encouragement to adopt more responsible practices.
The figures are both revealing and alarming: 41.2 tonnes of food is wasted each second around the world. For a whole year this adds up to 1.6 billion tonnes, which represents one third of the food produced. This figure could rise to 50% by 2030 if no measures are taken to change current habits and practices, both in consumers and professionals!
Indeed, although a significant part concerns domestic waste (47%), the hospitality-catering industry alone produces 10% of food waste, not taking into account losses and waste associated with the production, transport and distribution of the food, which amounts to 35%.
In France, to combat the 10 million tonnes of food that are thrown away each year (1,33 million tonnes in the Food Service industry), representing 16 billion euros, a law aiming to reduce food wastage was passed by the parliament in October 2016 to force the retail sector to redistribute their unsold products. This measure made it possible of serve 10 million meals to the poorest. France was the first country in the world to adopt such a law and others, such as Italy, have since followed in its steps.
The resolution has triggered other reasoned measures such as a ban on plastic straws, cups and other disposable items, which are highly polluting and difficult to recycle. Handing out doggy-bags at the end of a meal, souring products locally and reducing intermediaries are also best practices that enable professionals to reduce their carbon footprint. If no significant technological advances are made and specific measures taken the environmental effects of the system could increase by 50 to 90% by 2050. Although achieving zero waste seems unrealistic, it is possible to reclaim food that has been thrown away by turning it into an energy source through composting and production of bio-methane.
- USA : 11.4 million tonnes of food waste/year in the Food Service industry, which equals $25 billion
- UK : 0.6 tonnes of food waste generated by the Food Service sector, of which two thirds could be avoided
- Asia : an average of 35% of the food is thrown away in Asian restaurants before it actually reaches the customers’ plates
Sirha helps professionals implement new solutions to combat food waste and reduce the impact their business has on the environment. Thanks to a series of roundtables, solutions presented by the exhibitors, themed visitor routes and expert resource hubs the trade show offers a range of solutions and concrete ideas.
Roundtables featured on Sirha TV: Sirha TV will address responsible food service through a series of animations and roundtables:
- Design: installing a kitchen
- Green plate: 5 roundtables on subjects including Bio, Free From (gluten, vegan, flexitarian, vegetarian for commercial and mass collective catering), Transparency and quality, Nutrition and health
- Sustainable development: 5 roundtables addressing the issue of food waste, the locavore trend and local circuits, waste management, water and energy savings , and transportation and logistics
- HR: 2 roundtables addressing social and HR topics, as well as training for professionals to the new trends
- Vegan and vegetarian culinary demonstrations
Note: Romaire French manufacturers of steel furniture and their brand REICA, present on the Club Chic stall, will outfit the Cuisines en Scène lounge and the Sirha TV corner. Driven by their Green approach, the company has adopted waste sorting and reprocessing and has also fitted led lighting in all their production facilities.
“Green” visitor route: To be sure not to miss any of the innovations and solutions on this topic, a dedicated visitor route groups all the “green” exhibitors according to the following categories:
- Bio products and beverages
- Sustainable development – CSR
- Time saving
- Health nutrition (free from, vegan …)
- Official labels of quality and origin
Expert advice resource hub: Agrofood student engineers from ISARA will propose one-hour guided tours on the themes of digital (productivity/time saving), health wellbeing, and places offering emotions. Information and registration: email@example.com
Exhibitors’ new products and innovations: Among the novelties that will be featured by Sirha exhibitors, we have identified the following for you:
- Apifilm by Indutex: A mouldable and adhesive cotton fabric that is coated with bee wax. It can be cleaned with water and used for up to one year and can then be disposed of through composting.
- Jordy jacket by Le Nouveau Chef: Unique on the market the Jordy cooking jacket is composed of Bio cotton (55%) and polyester made from recycled PET bottles.
- Digital Energy Manager by Heko SRL: This system continuously measures and displays the electricity used (kWh) by all the appliances in the kitchen.
- Easyliss Waste: Thanks to their connected waste-sorting table bins Easilys Waste measure the quantity of food that is wasted. This information can then be used to adapt the menus.
- Eco-responsible tableware by Duni: Duni proposes a range of eco-responsible containers and packaging solutions made from renewable and recyclable materials.
Sirha 2019 Green Index
The Green Index will assess the level of participation of the exhibitors engaged in a sustainable development approach. This will be determined based on statements provided by the exhibitors and will enable these to feature in the Green visitor routes and to be easily identifiable via the website search engine. Those who took part in the first edition of Sirha Green will be identified with the mention ‘Pioneer’.
The Food Bank will be present to collect and redistribute any food that is not used during the trade exhibition. AREMACS (Association for the Respect of the Environment during Cultural and Sports events) will also be present to address issues including food waste and the management of waste.
A “green” concept restaurant in the 6e Sens corner:
6ème Sens will host a concept restaurant called ‘Ressources’. Co-created with Institut Paul Bocuse and based on the influences decrypted by Food Service Vision, this fully functional restaurant will offer an immersion in the natural world, under the surface of a vegetable garden. A concept that is in line with consumers’ new appetite for local and seasonal products. Consumers who are keen to know what they are eating.